You know me, bars are almost as popular in my world as cookies, whether it be shortbread crumble bars or brownies or in this case, blondies. Very delicious. Just the right amount of spice cut my the vanilla of the white chocolate chips. A great addition to a holiday cookie platter and ready in under and hour, start to finish. Yummy!
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups brown sugar
2 large eggs
2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon allspice
1/2 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 package white chocolate chips
Directions
Preheat the oven to 350F. Prepare a sling for your 9 x 13-inch baking dish with foil and spray with cooking spray.
In a medium bowl, combine the flour, spices, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and vanilla until well combined. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips by hand.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the blondies from the pan using the foil sling and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.
